I was asked this week if I had any resources on the different kinds/types of salt. On this blog and on March 30, 2010, I did and article named Salt. If you click on the link, It will take you to the article. If you would like a resource book, look at Salt: A World History by Mark Kurlansky, 2002. ISBN: 0-8027-1373-4 (hc) or 0 14 20.0161 9 (pbk). Penguin Books. Here is some additional information on the different kinds of salt:
From Ask (dot) com :
Gray sea salt is the culinary salt which is harvested from evaporated sea water taken from the Atlantic Ocean along northern France’s Brittany Coast. Himalayan pink salt is the culinary salt which is mined from underground deposits of rock salt in Pakistan’s Himalayan mountains. Although interest in gray sea salt and Himalayan pink salt is relatively recent in American cuisine, both types of salt have long histories. Gray sea salt has been harvested in the Guérande region of France’s Brittany Coast since the ninth century. Himalayan pink salt has been mined from Pakistan’s Khewra salt mines in the Himalayan mountains since as early as the 13th century.
Gray sea salt is also known as “Celtic sea salt,” “Brittany sea salt” and “sel gris,” the French phrase for “gray salt.” Gray sea salt gets its distinctive color–ranging from light gray to slightly purplish gray–from the clay salt flats in the Guérande region of Brittany from which it is harvested. Himalayan pink salt is also known as “Pakistani pink salt,” or simply “Himalayan salt.” Himalayan pink salt gets its distinctive color–ranging from pale pink to deep red–from varying amounts of iron oxide in the rock salt deposits.
Both gray sea salt and Himalayan pink salt are culinary salts used as flavor enhancers. Because it is mined from rock salt, Himalayan pink salt can also be cut into flat slabs and used as cookware, serving platters or simply decoration.
Both gray sea salt and Himalayan pink salt are available in a variety of grinds, ranging from extra coarse to fine. Himalayan pink salt is also available in slabs and blocks. Gray sea salt has a loose, clumpy texture due to a relatively high moisture content. Both types of salt are sold in their natural, unrefined states and retain trace amounts of other minerals that not only contribute to their signature colors but also impart subtle flavors to food.
And then from EZine Articles we find this information:
Beyond Table Salt — A Guide To Different Types Of Salt
By Anne Clarke
It seems that there are so many different types of salts these days to choose from. You might have thought that salt is just salt, but nothing could be further from the truth! Here is a basic guide to the different types of salt.
Table Salt and Iodized Table Salt
This is the type of salt that most of us use at home and the type that we find on most restaurant tables. Our basic table salt is made by sending water into salt deposits then evaporating it – only the salt crystals will remain. The salt goes through a refining process that removes the other minerals from it. Table salt has a fine grain texture which makes it ideal for baking – it can accurately be measured. Iodine is not naturally in table salt – Morton Salt Company started adding it back in 1924 to decrease the chance of goiters. The majority of table salt is iodized in the United States these days, and, indeed, the occurrence of goiters has gone down greatly!
Kosher salt is made in a similar fashion to table salt – the difference is that kosher salt is raked during the evaporation process. This type of coarse salt is generally evaporated from brine. This creates grains with a block-structure, this structure better allows the salt crystals to absorb blood (Jewish law states that you must extract blood from meat before you consume it). Kosher salt is less salty than table salt.
Sea salt is harvested by evaporation, also. Sea salt is not quite as salty as table salt is. You can find both fine grain and coarse grain sea salt. Many sea salts include trace minerals like potassium, magnesium, and iodine – these minerals are naturally present, not added.
Fleur De Sel
This is a type of sea salt – to harvest fleur de sel, you must take the early crystals that start to form across the surface of salt evaporation ponds – this is generally done during the summer months, the time when the sun is strongest. Fleur de sels have a higher mineral content than basic table salt. Fleur de sels can smell like the ocean, and it tends to be grayish in color. Other types of sea salts include sel gris, esprit du sel, and pink, black, and brown sea salts from India.
As its name implies, rock salt is not fine-grained. In fact, rock salt is unrefined and therefore has a grayish hue. It is sold in large crystals. This is what people use to make ice cream in traditional hand-cranked ice cream makers.
From E-How we find:
Sea Salt. Another type of salt that is popular is sea salt. Sea salt is sea water that has been evaporated, resulting in pure salt from the saltwater. Sea salt can be found in both fine and course types. Since it comes from different waters and contains different minerals, the colors will be different from one sea salt to another.
Hawaiian Sea Salt and French Gray Sea Salts are both colored slightly. These salts are great for garnishing as well as flavoring a dish. The coloring comes from what is in the sea water as it evaporates or what is added. The Hawaiian sea salt has its color from the Hawaiian red clays from the island and the French grey salt’s color comes from the minerals inside the salt.
And finally from Real Simple:
6 Types of Salt and How to Use Them
Use it for: All cooking. Kosher salt dissolves fast, and its flavor disperses quickly, so chefs recommend tossing it on everything from pork roast to popcorn.
Crystalline Sea Salt
Use it for: Adding a pungent burst of flavor to just-cooked foods. These crystals will complement anything from a fresh salad to a salmon fillet.
Flaked Sea Salt
Use it for: Bringing a complex flavor to steamed vegetables or shellfish. Take a pinch, crush the crystals between your fingertips, and let them fall on freshly cooked food. This salt will add a hint of briny flavor.
Fleur de Sel
Use it for: A special-occasion table salt. Spoon it into a salt cellar to be pinched, then sprinkled over food just before eating. Delicately flavored, it adds a perfect hint of saltiness to freshly sliced tomato or melon.
Use it for: Making ice cream and deicing. Rock salt is paired with ice in old-fashioned hand-cranked ice cream makers to regulate the temperature. You can also use it to deice your sidewalks and driveway in the winter months.
Use it for: Brining pickles and sauerkraut. It will also brine a turkey, but beware: Pickling salt is far more concentrated than the more commonly used kosher salt, so you’ll need to use less.
I hope this helps. But remember that there are many different kinds of salt, even a pink salt from Pakistan. They all have a slightly different taste due to the minerals that are attached to the salt crystals. But remember: Watch your salt intake. We tend to eat far more salt than is needed and thus high blood pressure and other potentially life threatening ailments. Taste your food first, THEN add salt if necessary. The salt intake of most people is 3000mg per day. It is recommended that your daily intake of salt should not exceed 1500mg per day. Keep this in mind. Cheers!